Pasta Patate, A Tale of Double Dinners
Pasta Patate
Double Dinner: the instance in which one eats two dinners; often times lying about having just eaten at a friends house - so another dinner can be eaten before bedtime.
And, so, I spent the majority of my childhood eating double dinners as I bounced from friend’s houses to home during most weeknights.
5pm at the Schroeder’s house: Shake and Bake with Kraft mac and cheese
9pm in my grandparents basement: pasta patate as we watched Italian programs on television. Well, they would watch and eat, I was only interested in eating.
I loved food, I still love food. And, for the record, I wouldn’t take back one single double dinner or moment spent with them - even if it meant emotional eating, and not understanding how I used food. We were all doing the best we could.
When my grandma knew my mom was coming home from work late or when a long day was spent at the hospital with Thomas, she’d leave dinner at the bottom of the stairs. A packet of warm foil, edges carefully wrapped so as not to allow any heat or juice to escape, could only mean broccoli rabe and polenta. While a medium Farberware saucepan, covered with a lid and warm to the touch, was sure to be pasta patate.
In a day and age where people fear carbohydrates, my nonna owned them. She was fearless and completely unafraid to double starch. Her pasta patate warmed my stomach and made me feel at home; it’s a meal that carries some of my favorite memories. Always a bit heavy handed when it came to spice, nonna loved her red pepper and I find myself doing the same when I make this or any of her pasta and bean dishes. Along with crushed red pepper, the potatoes would be mingled with mixed pasta (pasta mista which can be purchased) or she would mix pastas on her own, breaking spaghett (a spaghettttttt - no i when she said it) - opening up mason jars with random odds and ends - mixed macaroni at her fingertips. She was pure magic to watch in the kitchen.
About three years ago on a solo voyage to Naples, I was lucky enough to eat at a restaurant where they served this Neapolitan staple. That night, in every bite of pasta patate, I could taste 1989, love and my childhood. If I didn’t know any better, I’d have thought my nonna was in that very kitchen. Just the right amount of red pepper danced in my mouth as Italian folk music played in the background.
Here’s to tradition.
XO
Pasta Patate
2 tablespoons of olive oil
1 onion
1 15 oz. can of diced tomatoes or 2 cups of cherry tomatoes/fresh tomatoes sliced/cubed
1 tsp. red pepper flakes
2 large Yukon potatoes, peeled and cubed (small)
¾ cup of chicken/vegetable stock or water
1 lb. of mixed pasta (pasta mista) or mini-farfalle *in Italy and at our table we would use these but any pasta will do!
4 oz provolone cubed *optional
Pecorino for serving
Basil, optional
Heat olive oil in a heavy bottomed pot and add onion – and cook for 5 minutes. Add the tomatoes and red pepper flakes, cooking for an additional 5-7 minutes. Add the chicken stock or water and cubed potatoes and cook about 20-30 minutes (cover on the pot to steam). Fold in basil once potatoes have been cooked and allow to sit. Bring pasta water to boil and cook until al dente (reserve a cup of pasta water - in case you need to loosen the pasta patate for leftovers). Drain the pasta and combine with patate, fold in provolone until mostly melted and gooey.-Serve with pecorino and freshly ground black pepper.